INSTRUCTION AND RECIPE BOOKLET Chef's Convection Toaster Oven TOB-260
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always 15. When not in use, always unplug the unit. Do not store any materials other than manufacturer’s recommended accessories in this oven. 16. Do not place paper, cardboard, plastic or similar products in the oven. 17. Do not cover crumb tray or any part of the oven except the baking pan with metal foil. This will cause overheating of the oven. 18.
SPECIAL CORDSET INSTRUCTIONS BEFORE THE FIRST USE Before using your Cuisinart® Chef's Convection Toaster Oven for the first time, remove any dust from shipping by wiping the base, cover and controls with a damp cloth. Be sure to thoroughly clean all accessories before first use. The oven rack, baking pan, broiling pan and crumb tray should be hand washed in hot sudsy water. Be sure to thoroughly clean all accessories before each use. Clean the pizza stone before using by rinsing with hot water.
FEATURES AND BENEFITS 12. Baking/Drip Pan A baking/drip pan is included for your convenience. Use with the broiling pan when broiling. Use alone when baking or roasting. 1. Blue Backlit LCD Digital Display Shows selected function, shade setting, temperature, and cooking time. Includes PREHEATING and READY readouts. 13. Broiling Pan Fits into the baking/drip pan to use when broiling. 2. Selector Dial/Button Lets you choose cooking functions and set baking time, clock, temperature, and toast shade. 14.
Getting to Know Your Control Panel LCD Display The large blue-backlit LCD screen is easy to read, and clearly displays the function, time, temperature, and toast shade you have selected. When oven is plugged in and not in use, clock will be displayed. Selector Dial/Button Use to select cook function, change preset time or temperature, and choose toast shade. Turn selector dial to scroll through functions, time and temperature. Press the dial to select desired option.
Set Your Clock Plug the oven into a 120 volt AC outlet. The LCD display will be illuminated white. Clock will read 12:00. To set clock, press and hold the selector button until the time starts flashing. Turn the selector dial to set hour and then press it to select. To select “PM” scroll through past “11” until “PM” displays. Turn the dial for minutes and then press to set. Oven Sounds You have the option of turning off the beeping sounds or making the beeps louder.
Oven Functions Toasting functions – All toasting functions offer a built-in defrost option. Turn the Selector dial to select the snowflake for toasting frozen items. Toasting Function Rack Position Preset Shade Shade Range Preset Slices Possible slices Toast 3 4 1 to 7 3-4 1-2, 3-4, 5-6, 7-9 Bagel 3 4 1 to 7 3-4 1-2, 3-4, 5-6, 7-9 Waffle 3 4 1 to 7 3-4 1-2, 3-4, 5-6 Cooking functions – Below is a guide to the cooking functions.
Operation Snowflake will flash – turn selector dial to select this if using frozen bagels. Otherwise just press Start/Stop to begin toasting. Bagel tip This function provides full heat on the top and half heat on the bottom. For best results, put your bagels on the rack with the cut sides facing up. If bagels are too light you can add 30 seconds to the toasting time by pressing the +30s button before toasting is complete. Up to one minute total can be added to bagel. Toast Adjust rack to position 3.
Bake BROIL Adjust rack to desired position (either 1, 2 or 3). Turn Selector dial to Bake and press. Baking temperature will flash. Turn Selector dial to select the temperature and press. Time will flash. Turn the dial to adjust time and press. Convection or Speed Convection can be selected at any time before or after you press Start/Stop. If Speed Convection is selected: put food in the oven and press Start/Stop to begin cooking.
preheat (display will read PREHEATING). When oven reaches set temperature the oven will beep and display will read READY. Put food in the oven. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut off and the display will go from blue to white. If preparing fresh pizza, make sure pizza is ready to bake on a pizza peel or on an inverted sheet tray that is well dusted with cornmeal so that the dough will easily slide onto preheated stone in oven when ready.
Put food in oven and press Start/Stop to begin heating. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut off and the display will go from blue to white. Put sandwich on broiling pan fitted inside the baking pan and place in the oven and press Start/Stop to begin. The timer will begin counting down. It will beep again when cooking time has expired. The oven will shut off and the display will go from blue to white.
setting the function – during preheating (to eliminate the preheat) or during cooking. When baking fresh pizza, it is important to preheat the pizza stone, so if you opt to combine Speed Convection with the Pizza function, it is recommended that you preheat the stone before putting the pizza in the oven to bake. When using Speed Convection, reduce cooking temperatures by 25ºF. When using Convection shorten cooking times. First select the function and set the oven temperature and time.
CLEANING AND MAINTENANCE sounds and the LCD screen displays the previously selected temperature flashing. Turn the Selector dial to desired temperature. Press to set new temperature. A beep will sound. To change time: Press and hold the Selector button until set temperature starts flashing. Press button again. The countdown timer will begin flashing and the current remaining time will be displayed. Turn the Selector dial to select new time and press it to set that time.
WARRANTY BEFORE RETURNING YOUR CUISINART PRODUCT If your Cuisinart® Chef's Convection Toaster Oven should prove to be defective within the warranty period, we will repair or, if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7475 North Glen Harbor Blvd, Glendale, AZ 85307. To facilitate the speed and accuracy of your return, enclose $10.00 for shipping and handling.
Recipes Asparagus and Leek Quiche with Gruyère......................................... 16 Braised Two-Pepper Chicken with Onions......................................... 28 Pâte Brisée.......................................................................................... 16 Green Chile and Apple Pork Roast..................................................... 28 Spicy Baked Eggs in Tomato Sauce .................................................. 17 Pizza Dough.........................................
Asparagus and Leek Quiche with Gruyère If desired, broil for about 3 to 5 minutes, until the top is lightly browned. Allow to cool for about 5 minutes before slicing and serving. Great for a Sunday brunch, this quiche will please any crowd. Nutritional information per serving (based on 12 servings): Calories 194 (68% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g • chol. 102mg • sod. 233mg • calc.
1. Put 1 tablespoon of the oil into a medium saucepan over medium heat. selecting Bake at 350°F for 35 minutes. Once oven beeps to signal that it is preheated, wait 10 minutes more to fully heat the stone before putting the pastry into the oven. 2. When the oil is hot add the chopped garlic, onion, and red pepper flakes. Sauté until softened, about 5 minutes. 4. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough.
Banana Crunch Muffins 4. Spoon evenly into prepared muffin cups and top with the crumb topping. These muffins are a delicious way to use those over-ripe bananas. 5. Adjust the rack to position 1 and preheat by selecting Bake with Convection at 400°F for 15 minutes. When the oven beeps to signal that it is preheated, put muffins in. Start checking the muffins at 12 minutes so that the crumb top does not get too dark.
Filling: 2 cups cooked quinoa (any variety) ½ cup shelled edamame, cooked or frozen and thawed ½ cup corn kernels, fresh or frozen and thawed 1 ⁄3 cup crumbled feta, divided ¼ cup dried cranberries 2 scallions, thinly sliced 2 tablespoons thinly sliced fresh basil 1 teaspoon thinly sliced fresh mint 1 teaspoon fresh lemon juice ¾ teaspoon kosher salt 1 to 2 pinches freshly ground black pepper 1 tablespoon olive oil 1. Line the baking pan with aluminum foil.
Creamy Macaroni and Cheese cook, whisking constantly. Once mixture comes close to a boil (this may take up to 12 minutes), reduce heat to medium-low to maintain a slight simmer. Simmer, while constantly whisking, until the mixture becomes thick, about 20 minutes. A combination between the creaminess of stove-top style macaroni and cheese and broiled oven-baked, this timeless dish will be sure to please all. 5. Whisk in the shredded cheeses, a small handful at a time, until sauce is homogenous.
1 ½ teaspoon grated orange zest cup oil-cured black olives, pitted and halved 1. With the tines of a fork, evenly prick each potato all over, about 8 times. Divide the oil evenly over the potatoes and rub well into the skins. Adjust the rack to position 2 and place the potatoes directly on the oven rack. Select Bake at 400˚F for 45 minutes. Press Speed Convection, then Start, to begin baking. 1. Adjust the rack to position 2.
California Sandwich Open Faced Reuben The variety of textures in the sandwich, from the creamy avocado to the crunchy bacon, make it stand out from the rest. In true California fashion, be sure to seek out the freshest ingredients, preferably when tomatoes are in season. A homemade version of the deli favorite. We also provide you with a simple recipe for a quick Russian dressing.
Herb Roasted Chicken Shepherd’s Pie A combination of dried and fresh herbs dresses up this classic bird. We’ve made a few twists to this comfort food classic while still retaining its rich, satisfying flavor.
Black Bean and Sweet Potato Enchiladas with Red Chile Sauce 1. Fill a large saucepan with cold water. Add the potatoes and bring to a boil over high heat. Once the water comes to a boil, add the cauliflower florets and reduce to maintain a strong simmer. Cook until the vegetables are very tender and meet no resistance when pierced with the tip of a knife, about 18 to 20 minutes. A simple-to-prepare, meatless meal.
lime wedges, for serving 7. Once the oven beeps to signal it is preheated, put the pan in the oven and bake. The top of the enchiladas should be nicely melted and lightly browned. 1. First prepare the red chile sauce: Put the oil in a medium sauté pan over medium heat. Once the oil is hot, add the onion and garlic, with a pinch of the salt. Sauté until softened, about 5 minutes. Add the spices and remaining salt, and sauté for about 1 minute to allow the flavors to meld.
Yogurt-Tahini Sauce: 1 cup plain yogurt, whole or reduced fat 1 tablespoon tahini ½ teaspoon fresh lemon juice ½ teaspoon kosher salt ¼ teaspoon ground cumin pita bread, toasted and kept warm for serving container in the refrigerator for up to 1 week). 7. Slice lamb thinly and serve with the roasted potatoes and onions, along with the yogurt sauce and toasted pita bread. Nutritional information per serving (lamb; based on 10 servings): Calories 270 (46% from fat) • carb. 11g • pro. 25g • fat 14g • sat.
5. When cooking is complete, cut into individual ribs and serve with barbecue sauce if desired. covered. Cover with plastic and refrigerate for 3 hours. 2. While the turkey is in the fridge, prepare the herb rub. In a small food processor or spice grinder, pulse the garlic until finely chopped. Add the sage, rosemary and thyme and pulse to finely chop all ingredients together. Combine the chopped herbs with the fennel and red pepper flakes in a small bowl and set aside.
Braised Two-Pepper Chicken with Onions into the vegetable layer, skin side up. Pour over any excess marinade from the chicken into the pan. Cook until the thighs have reached an internal temperature of 170˚F and the skins are browned and crisp. Spicy, tangy and vinegary, this colorful dish is best served over a starchy side like rice, potatoes or polenta for soaking up all the tasty pan juices. Nutritional information per serving (based on 6 servings): Calories 412 (62% from fat) • carb. 9g • pro.
Pizza Dough 2. Once chiles are cool to the touch, remove the skins and place in a chopper or food processor fitted with the metal chopping blade. Add the roasted onion and garlic, as well as the apple, sage, ¾ teaspoon of the salt, ¼ teaspoon of pepper and cinnamon. Pulse a few times to roughly chop; reserve. This dough can be used for more than just the obvious, although who doesn’t love homemade pizza? Check our website, www.cuisinart.com, for additional pizza and calzone recipes.
Gluten-Free Pizza Dough Nutritional information per serving (based on 12 servings total for 2 pies): Calories 114 (22% from fat) • carb. 22g • pro. 9g • fat 3g • sat. fat 0g • chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g Finally! Pizza that folks with allergies can cheer about.
1 pizza to the oven, placing directly on top of the hot pizza stone. 4. Allow to cook for the allotted time, 15 minutes, adding more time if needed. recipe gluten-free pizza dough (page 30) extra virgin olive oil for drizzling pinch kosher salt 1. In a medium bowl mix the ground beef, chopped onion, garlic, parsley, salt and pepper so that all ingredients are thoroughly combined. Divide into 6 equal balls. 5. Carefully remove from oven, using a pizza peel if available.
Roasted Eggplant Pizza (gluten free) Nutritional information per serving: Calories 260 (49% from fat) • carb. 24g • pro. 9g • fat 14g • sat. fat 7g • chol. 34mg • sod. 339mg • calc. 73mg • fiber 2g A delightful combination for the gluten-free pizza dough.
Sausage and broccoli filling 2. Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3 minutes. Taste and adjust seasoning as desired. Let cool to room temperature. Makes 3 cups 3 1½ 4 ¼ ¼ 3 cups broccoli florets, steamed and finely chopped cups cooked and crumbled sweet Italian sausage (from 4 links) hot cherry peppers, seeded and finely chopped cup shredded Pecorino Romano cup shredded mozzarella tablespoons ricotta cheese 3.
Sweet Potato Rolls process for 30 seconds. If dough seems too sticky, sprinkle an additional tablespoon of flour on the top of the dough, and another tablespoon of flour on a clean work surface and knead the dough on it a couple of times by hand. Transfer to a clean mixing bowl and cover with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size. A basket of these deserves a place on the Thanksgiving table.
Rustic Italian Bread 5. Adjust the rack to position 1 fitted with the pizza stone. Preheat oven by selecting Bake with Convection at 400°F for 40 minutes. Once the oven beeps to signal that it is preheated, continue heating the stone for 10 minutes more before adding the bread to the oven. This airy and crusty loaf proves that making artisanal-style bread at home has never been easier. Makes 1 large round loaf (about 12 servings) 1¾ ¾ 1 3 ⁄3 1 1½ 1½ 6.
Salted Caramel Custards 4. While the milk/cream mixture is heating, whisk the eggs, yolks and remaining ¼ cup of sugar together in a medium mixing bowl until lightened; reserve. These are served in the same fashion as the classic crème caramel, which is an individual serving of the popular Spanish dessert, flan. Inverting the custard is a showstopper of a presentation, but it is equally delicious served directly in the ramekin. 5.
1. Put the rhubarb, sugar, salt, vanilla and lemon juice in a large mixing bowl; toss to fully combine. Add the strawberries and tapioca starch. Transfer to a 13 x 9-inch baking pan; reserve. but you will not have the sauce at the bottom of the custard. Because of that, you do you not have to invert the custard; you can serve in the ramekins and sprinkle the top with the fleur de sel. Nutritional information per custard: Calories 470 (61% from fat) • carb. 38g • pro. 8g • fat 32g • sat. fat 19g • chol.
Chocolate Glazed Coconut Layer Cake 1. Spray two 9-inch round baking pans with cooking spray. Line the bottoms with parchment paper rounds and spray the parchment. Set aside. Coconut lovers rejoice! Decadent without being overly sweet, this moist layer cake incorporates coconut four ways to bring you the most coconut flavor possible. 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sour cream, cream of coconut and both extracts.
piece at a time, until completely incorporated and chocolate is shiny. The glaze consistency should not be too thick and should flow easily from a spoon. 8. Working quickly, evenly divide the glaze over the tops of the cakes, pouring it directly in the center. With an offset spatula, smooth the glaze as evenly as possible over the top and the sides of each cake so both are completely covered in chocolate. Place the cakes in the refrigerator for at least 10 minutes, until the glaze has set and hardened. 9.
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